We will turn everyone who still does not know how to cook pilaf into a venerable culinary guru who makes the most delicious pilaf in the world. After all, this is not a complicated process. All you need to do is collect the food and follow the instructions described. Step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking pilaf in 30 minutes
- Video recipe
Pilaf has been the most popular dish of the East since time immemorial. This honorable dish was served for any occasion, incl. and on big holidays, weddings and commemorations. The main products of the dish are meat and rice. But, despite such a meager selection of products, the dish has many secrets.
- Many chefs are sure that the best pilaf is cooked over an open fire in a cast-iron cauldron. But modern recipes are so diverse that every housewife can show her imagination and create her own unique culinary masterpiece at home on the stove in a frying pan. The main thing is that the pan is thick-bottomed, preferably cast-iron.
- Another belief is that pilaf should certainly be prepared from lamb (brisket, ribs, shoulder blade or meat from the back of the lamb). However, in the East, chefs successfully use beef, pork and poultry. The main thing is that the meat has layers of fat, then the pilaf will be tasty and aromatic. But do not take frozen meat, it will not make delicious pilaf.
- The second main ingredient of pilaf is rice. To make pilaf crumbly, it is better to take long-grain varieties with a low starch content. These include Tajik and Uzbek rice. It is dense, with transparent grains, does not boil over, absorbs water well and remains crumbly after cooling. Mexican, Arabic and Italian rice is exclusively for paella. Indian, Thai and Vietnamese rice sticks together during cooking. Good pilaf will not work with them. But if there is no other option, then rinse the rice with cold water and soak for 2-3 hours, changing the water to remove the starch.
- By tradition, real pilaf is cooked in fat tail fat, ghee or vegetable oils. On animal fat, pilaf will be fatter and more satisfying, and the dish will have a specific smell. A less high-calorie meal will come out in odorless refined oil. Often, in order to interrupt the aroma and improve the digestibility of pilaf, fat tail fat is mixed with vegetable oil.
- Caloric content per 100 g - 359 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Meat - 1 kg (in the pork recipe)
- Carrots - 1 pc.
- Saffron - 1 tsp
- Ground black pepper - a pinch
- Odorless vegetable oil - for frying
- Rice - 200 g
- Ground red pepper sweet - 0.5 tsp
- Garlic - 3 heads
- Seasoning for pilaf - 1 tsp
- Salt - 1 tsp
Step by step cooking pilaf in 30 minutes, recipe with photo:
1. Wash the meat and pat dry with a paper towel. Cut off excess fat, veins and film. Cut into medium sized pieces. The meat in pilaf should be juicy, so it is better to cut it in large bites, the size of a walnut.
2. Peel the carrots, wash and cut into 1x3 cm bars.
3. In a heavy-bottomed skillet, heat the oil and place the meat in a row. So the pork will be fried, and if you pile it up in a mountain, it will be stewed, from which it will lose its juiciness.
4. When the pork has a light brown crust, add carrots to it.
5. Fry the meat and carrots for about 5 minutes. If necessary, add oil, because carrots love fat and absorb it actively. Then season the food with saffron, pilaf seasoning and bell pepper. Season with salt and pepper.
6. Stir and cook for 5 minutes.
7. Peel the garlic from the top dirty husk, leaving the last layer. Wash it and place it in a skillet with meat and carrots.
8. Wash the rice, rinse off the starch well and put in an even layer in the pan. Season with salt and do not stir.
9. Fill the rice with meat with water so that the level is 1 finger higher.
10. Boil, reduce heat to very low, cover the pan and simmer for 10-15 minutes, until the rice has absorbed all the water. Then turn off the heat, but do not open the lid. Leave the dish to infuse for 10-15 minutes. After this time, pilaf will be ready in 30 minutes. Stir it gently so as not to break the rice and serve.
See also a video recipe on how to cook delicious pilaf in 30 minutes.
